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DryHop:Techniques酒花干投：技Author作者:DonaldMillionIssue發(fā)布:September2003翻譯：馬平2013年67Wantmorehoparomainyourbeer?Thentrydryhopandtransportyourselftohop想要你的啤酒中有的酒花香氣？那么就通過干投酒花帶領(lǐng)你前往酒花吧Hopsplayanumberofrolesinthebrewingprocess.Dependingonwhentheyareadded,theycontributebitterness,flavor,aromaorsomethingofallthree.Thebitternesscomesfromalphaacidscontainedinhops,whileflavorandaromacomemostlyfromvolatileoils.Thetermvolatilereferstothefactthattheoilsboiloutofthewortrelativelyquickly—mostwithin15-20minutes.Thisiswhybrewersnormallyaddflavorandaromahopsclosertotheendoftheboil.For umflavorandaroma,andtopreserveasmuchofthevolatileoilsaspossible,somebrewerspracticedryhop.酒花在啤酒釀造中扮演著非常重要的角色。依據(jù)添加時機的不同，酒花為啤酒貢獻苦味、風味、香氣等不同的功效。苦味來自于酒花中的阿爾法酸，風味和香氣的來自于酒花中的揮發(fā)油脂。揮發(fā)這個詞意味著這些油脂在煮沸過程1520分鐘內(nèi)將流失掉。因此很多釀酒者在煮沸的最后階段添加酒花，確保得到盡量多的揮發(fā)油脂，從而得到最多的風味和香氣，很多人采用干投酒花的方法來達到這個目的。WhatIsdryhop?什么是酒花干ThetermdryhoporiginatedcenturiesagowithBritishbrewersandwasusedtorefertoaddinghopstothecaskshortlybeforeitwasshippedofftothecustomer.Infact,1/2-ouncehopplugswerespecificallydevelopedbyBritishhopproducerstobeaconvenientwaytoaddwholehopstoakegorcask.Nowadays,dryhopreferstoanyhopadditionaftertheworthasbeencooled.Theseadditionscanbedoneintheprimaryfermenter,inthesecondaryorbyaddinghopsdirectlytoakeg.Ihaveevenheardofonehomebrewerattemptingtoaddoneortwohoppetalstoeachbottleofabottle-conditionedbatch!(Itdidn’tworkthough.)酒花塞”就是英國人專門為了干投酒花到酒桶中而發(fā)明的。今天，酒花干投泛指任何向沸騰冷卻后的麥投入酒花的做法。酒花干投可以在主發(fā)酵容器、二次發(fā)酵容器或者KEG中實現(xiàn)。我從未聽說有試圖向裝瓶的啤酒中干投Prosandcons優(yōu)缺點Duetothefactthatnovolatileoilsareboiledoff,thebenefittodryhopisthatthebrewercangetasmuchflavorandaromapossibleintothefinalbeer.ThiscangiveyourbeerafloralhopessenceandanintenseflavorthatisdesirableinhoppybeerstyleslikepalealesandIPAs.Somecommercialbeersthataredry-hoppedincludeSierraNevada’sCelebrationAle,Young’sSpecialAle,AnchorLiberty,andSamAdamsPaleAle.由于沒有揮發(fā)性油脂在沸騰中損失掉，釀酒者可以按照他所希望達到的風味和香氣來肆意添加酒花。這給了例如PaleAle和IPA這類以酒花香氣為風格代表的啤酒以濃郁的酒花香味。有些商業(yè)釀酒同樣采用酒花干投SierraNevada’sCelebrationAle、Young’sSpecialAle、AnchorLiberty和SamAdamsPaleAle.Whatdryhopdoesnotaddtothebeerisbitterness.Boilingisnecessarytoconvertthealphaacidsinthehopstoiso-alphaacidstocreatebitterness.Tomaintainyourdesiredbitterness,youstillneedtoaddthebitteringhopstotheboil.酒花干投不會給啤酒帶來任何苦味。煮沸是異構(gòu)阿爾法酸并產(chǎn)生苦味的必要途徑。因此為了確保啤酒達到你預期的苦度，仍舊需要在煮沸階段添加酒花，而不是僅僅進行干投。Thelackofboiling,however,isalsoapotentialdrawbackofdryhop.Thatis,sincetheyarenotboiled,thehopsarenotsanitized.Thisseemstoworryalotofbrewers,especiallythosewhohaven’ttrieddryhopbefore.Thetruthisthathopsdonotprovideasupportiveenvironmentformosttypesofbacteria.Ontopofthat,ifthehopsareaddedtotheprimaryfermenterafterthestartoffermentation,anybacteriaonthemwillhaveadifficulttimecompetingwiththevigorouslyactiveyeastinthewort.IfthehopsareaddedtothesecondaryfermenterthenthealcoholcontentandthelowpHofthebeerwillsuppressbacterialgrowth.Keethisinmind,it’ssafetosaythatbacterialcontaminationscausedbydryhopareextremelyrareandnotworthworryingover.由于沒有煮沸，干投酒花同樣有一個缺點-沒有煮沸。這對很多釀酒人，特別是那些沒有嘗試過酒花干投的釀酒人來說是個擔憂。但實際情況是酒花本身不會為絕大多數(shù)細菌提供適宜生長的環(huán)境。在此之上，如果酒花干投到主發(fā)酵容器中，細菌會到麥汁中大量瘋狂活動的酵母的。如果干投到二次發(fā)酵容器，液體中的成分和整個液體較低的PH值都會抑制細菌的生長。可以這么說，由于酒花干投所帶來的細菌風險極低，可以不用為此擔憂。Theonlyotherdrawbacktodryhopisthatsomebeerdrinkersjustdon’tliketheeffect.Theythinkitmakesthebeertaste“grassy”or“oily.”Thismethoddefiniygivesadifferentkindofflavorandaromathanthetraditionalmethodofaddinghopstotheboil,butifyoulikeanyofthecommerciallydry-hoppedbeersmentioned,youwillprobablylikeitinyourhomebrewaswell. ally,Iloveit!所剩的唯一個問題是，可能有些啤酒者并不喜歡干投帶來的口味。他們認為干投酒花的啤酒喝起來有“草”味或果你喜歡采用干投方法釀造的商業(yè)啤酒，你也很有可能喜歡在自釀時采用這一方法。就我個人來說，我很喜愛這酒花干投！Whichhopstouse?用什么酒Thefirststepindryhopistoselectthehopvarietytouse.Younormallywanttouseahopvarietythatisconsidereda“flavor”or“aroma”hop.Itiscommonforthesehopstohaverelativelylowalphaacidratings,oftenaround6%orless.SomehopvarietiescommonlyusedfordryhopincludeCascade,Crystal,Willamette,EastKentGolding,Fuggle,Saaz,HallertauandTettnanger.要干投酒花的第一步當然是選擇酒花的品種。通常你應該選擇那些以“風味”或“香氣”著稱的香花。這類酒花通常含有較低的阿爾法酸率，通常在%左右或更低。通常被選擇用來干投的酒花品種有CscdeCrstalWillmette、EstentGlding、uggle、Sz、Hlletu或TetnngerOfcourse,oneofthebeautiesofhomebrewingisthatyoudonothavetofollowanyone’ssuggestions;youcantrywhateveryouwant.Thisbeingsaid,somehomebrewersdry-hopwithhighalphaacidvarietieslikeCentennialandChinook. alpreferencesvary,andyoushouldexperimenttoseewhatyoulike.Ingeneral,ifyouliketheresultsofusingaparticularhopvarietyinthelast5–10minutesoftheboilthenyouwillprobablyliketheresultsofdryhopwiththesamevariety.當然，自釀啤酒最美麗的地方就是你不需要聽從任何人的任何建議；你可以挑選任何你喜歡的酒花。很多自釀人選擇高阿爾法酸率的酒花比如Centennil和Chinook.每個人喜好差異很大，你需要通過自己的嘗試，選擇你喜歡的種0WhentodryhopOnceyou’vedecidedwhathopsyou’regoingtouse,youneedtodecidewhentoaddthem.Thechoicesareintheprimaryfermenter,inthesecondaryfermenter,orinthekeg.當你決定要干投酒花后，你需要決定什么時候干投，你的選擇包括在主發(fā)階段，在二發(fā)酵階段，在裝入KEG階段dryhopintheprimaryfermenterwillwork,andisfavoredbysomebrewers,butconventionalwisdomteachesthattheprimarymightnotbeoptimal.TheproblemliesinthebubblingoftheCO2andtheagitationofthewortduringprimaryfermentation.Thisbubblingandagitationtakessomeofthehoparomaoutofthebeerjustlikeboilingwould.This,ofcourse,maydefeatthepurposeofdryhop,althoughsomeofthehopessencewillsubsist.Ifyouchoosetodry-hopintheprimaryfermenter,youmaywanttoaddmorehopsthanyouwouldfordryhopinthesecondaryorkeg.的問題是發(fā)酵產(chǎn)生的CO2氣泡和液體中的涌動。不停產(chǎn)生的氣體和液體涌動會帶走酒花的香氣，這和煮沸時的情況相同。這么做就會和我們干投的初衷背道而馳。如果你依舊選擇在主發(fā)階段干投，你應該使用比二發(fā)干投或KEG干投數(shù)量Thesecondaryfermenterisgenerallyconsideredthebestplacefordryhopforacoupleofreasons.First,thebeerhasalreadymostlyfermentedso,asmentionedabove,thealcoholandlowpHhelpstowardoffanybacteriaontheun-sanitizedhops.Second,thevigorousCO2activityoftheprimaryisfinished,sothearomaofthehopswon’tbescrubbedoutofthebeer.在二次發(fā)酵容器中干投是大家通常選用的做法，這么做有幾個原因。第一，啤酒已經(jīng)完成了主發(fā)，前面提到過，和較低的PH值會解決酒花沒有被的問題。第二CO2的爆裂涌出已經(jīng)結(jié)束，所以酒花的香氣能夠得以保留。Thereis,however,onepotentialdifficultywithdryhopinthesecondary.Manybrewersuseglasscarboyswithnarrownecksastheirsecondaryfermenters.Gettingthehopsinto,andthenbackoutof,theslenderopeningcanbeanexerciseinfrustration.Thisisespeciallytrueifyouliketokeepthehopsinabag,makingiteasytoseparatethemfromthebeer.My mendationistouseabucketwithalargeopeningratherthanacarboy,ortoforgetaboutputtingthehopsinabagandjustdumpthemin.Youcanthenseparatethehopsfromthebeerwhenrackingtoyourbottlingbucketorkeg.CROY作為二發(fā)容器，如何把酒花倒進去和倒出來成為了一個頭疼的問題。特別是當你想采用酒花袋時，這個問題就更加突出。我的建議是采用敞口的發(fā)酵桶，或者干脆把酒花直接倒入細口CAOY而不用酒花袋子，當你把啤酒倒罐到EG或者裝瓶時你可以濾掉這些干投酒花的沉淀。Thefinaloptionfordryhopisinthekeg.Here,itisadvisabletouseamuslinorcheeseclothbagtocontainthehops.Otherwiseyouruntheriskofsuckinghopsintothesystem,cloggingitup,orgettinghopsintoyourglass.Oneconcernwithdryhopinthekegistheextendeddurationthatthehopsareincontactwiththebeer.最后一個選擇是干投到KEG中，如果要這么做，你應該考慮使用平紋袋子或酒花袋。否則存在讓酒花堵塞其他設(shè)備和酒花進入到酒杯里的風險。另一個干投到KEG中的擔憂是酒花在啤酒中額外增加的浸泡時間問題。Somebrewersfeelthatifthehopsareinthebeerformorethanafewweeks,thebeerdevelopsa“grassy” ally,I’veneverexperiencedit,despiteleavinghopsinmykegsforaslongassixweeks.有些釀友覺得如果讓酒花在啤酒中浸泡超過數(shù)周，啤酒中就會產(chǎn)生“草”味，就我而言，我從來沒有這種經(jīng)驗，我一直都是任由酒花在EG中留存長達6周。Pellets,plugsorloose?使用酒花顆粒，酒花塞還是Okay,you’vedecidedonthevarietyofhopstouseandwhentoaddthem.Thenextquestionis,whatformofhopstouse?Thechoicesarethesameasthehopsthatyouaddtothekettle:pellets,plugs,orloose.Theprosandconsareabitdifferentthough.好的，你已經(jīng)決定了采用什么種類的酒花干投。下一個問題是，什么類型的酒花呢？顆粒酒花，酒花塞子還是整花。他們同樣各有優(yōu)缺點。AsIsaidbefore,plugswereoriginallydesignedspecificallyfordryhopandtheyworkquitewellforthatpurpose.They’reeasytomeasure(sinceeachplugisa1/2-ounce),easytoputintoabagifyouchoose,andareeasytofitthroughtheneckofacarboy—evenmoreeasyifyoucuttheminhalf.前面介紹過，酒花塞子是特地發(fā)明用來干投使用的，他們非常容易稱量（每個酒花塞子都是1/2盎司），他們同樣很容易塞進CARBOY的瓶口—特別是當你把它中切開的話.Loosehopshavetobeweighed,butarealsoeasytostuffthroughacarboyneck—notsoeasyifputinbag整花必須稱量，但是同樣比較容易塞進CARBOY的瓶口---當然如果采用酒花袋的話就沒那么Pellethopsalsohavetobeweighed,butareprobablytheeasiesttypeofhopstopourthroughacarboyneck.Theyarealsoeasytoputintoabag,butonlyaveryfinebagwillcontainthepowderwhenthey酒花顆粒同樣需要稱重，但是它可能是最容易倒入CARBOY瓶子的酒花類型。酒花顆粒同樣非常容易被放進袋子中，Ontheotherhand,pelletscancauseasuddeneruptionoffoamthatwillhaveyouscramblingforatowelandwonderingwhatsortofalienbeinghastakenoveryourbeer.Thisisbecauseasthepelletsbreakapart(almostimmediay)theyprovidethousandsofnucleationsitesfortheCO2inthebeertoattachitselfandcomeoutofsolution.Becarefulandgoslowlywhenaddingpellethopstoanynearlyfullcontainer.值得注意的是，投入酒花顆粒會造成瓶內(nèi)突然的噴發(fā)，可能強烈到需要一塊毛巾來解決麻煩，你還會納悶是不是突然有外來物種占領(lǐng)了你的啤酒。這其實是由于酒花顆粒在分散的過程中（幾乎投入后立刻發(fā)生），創(chuàng)造了無數(shù)的成核位置，啤酒中的CO2會依附上去并試圖竄出溶液。你應該的慢慢的往細口瓶中加入酒花顆粒。Pellethopswillsinkwhenwellsoaked.Plugandloosehopsusuallyfloat.Eitherwayit’snottoohardtorackthebeerawayfromanyformofhopsifyouarecareful.Sincepellethopsaremorehighlyprocessedthanplugsorloosehops,thereissomeconcernthatvolatileoilsarelost.Whenusingpelletsfordryhop,youmaywanttoaddalittlemorethanusual.酒花顆粒在瓶中會沉底，酒花塞子和整花會漂浮在液面。無論哪種情況，都不會為你倒罐裝瓶帶來太煩，如果你操作的話。由于酒花顆粒在生產(chǎn)過程中經(jīng)過高度加工，因此失去了一部分揮發(fā)油脂，如果選用酒花顆粒的話，應該比同等情況下采用整花適當加量。Howmuch干投多少酒花Thisbringsustothequestionofty.A“normal”measurementfordryhopisbetween1–2oz.(28–56g)ofhopsforafivegallon(19L)batch.Buttherealanswertothequestionofhowmuchissimply,“asmuchasyouwant.”Ifyouwantjustahintofhoparomayoumightgoaslowasa1/2oz.(14g).Ifyouwantabeerthatwillknockyouoverwithapungenthopflavorandaroma,youmightdecidetogonutsandthrowin4oz.(112grams).I’veheardofbrewersusingevenmorethanthis,butevenaserioushopheadlikemyselfwilllyouthatmorethanfourouncesofdryhopsmaybepushingit.（19升啤酒中干投-2（2856克酒花。但是這個問題的真正答案非常簡單，“看你想用多少”。如果要求啤酒中量酒花香氣，你可以投入半盎司（14克）酒花。如你想讓你的啤酒有嗆人的酒花香氣，你可以瘋狂的加入4（12克酒花。我也聽有些釀友投入的酒花量更大，但是像我這樣的標準酒花謎會告訴你超過4盎司的干投量有點太過了。Youshouldalsotakeintoaccountthevarietyofhop.Ifyou’reusingahopwithahighessentialoilyouprobablydon’twanttouseasmuchasyoumightifyouwereusingsomethinglessMyadviceforyourfirstexperimentswithdryhopwouldbetopickatraditionalaromahopandusenomorethan1ounce(28g).Thiswillgiveyouagoodideaofwhatdryhopdoesforabeer.Fromthereyouareonlylimitedbyyourownsenseofadventu